A Greek style lemon and herb marinated roast leg of lamb with lemon roast potatoes that is perfect for Easter or for a special Sunday dinner.

Servings: makes 4 servings

Prep Time: 15 minutesCook Time: 3 hoursTotal Time: 3 hours 15 minutes

Ingredients

8 cloves garlic, half slivered and half chopped

1 (4 pound) leg of lamb with bone in

2 teaspoons oregano

2 tablespoons rosemary, chopped

2 tablespoons thyme, chopped

4 lemons

1/3 cup olive oil

1 tablespoon dijon mustard

1 teaspoon paprika

1 tablespoon sea salt

2 teaspoons pepper

2 pounds potatoes, optionally peeled and cut into wedges

1/2 teaspoon oregano

salt and pepper to taste

Directions

Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface.

Mix the remaining garlic, oregano, rosemary, thyme, the juice and zest of 1 lemon, the oil, mustard, paprika, salt and pepper, rub the mixture over the lamb and let it marinade in the fridge for 1 hour to over night.

Place the lamb on a rack in your roasting pan, top it with some of the marinade and place enough water in the pan to cover the bottom without touching the lamb.

Cover in foil and roast in a preheated 450F oven on the middle rack until tender enough to easily pull from the bone, about 2-4 hours, adding more water if needed.

Reduce the heat to 350F and roast until browned, remove from the oven cover in foil and let rest.

Remove the drippings from the pan reserving them.

Skim off a few tablespoons of the fat from the drippings and toss the potato wedges in them along with the juice of one lemon, oregano, salt and pepper to taste.

Cut the remaining lemons into wedges, add them to the pan along with the potato wedges and roast at 450F until the potatoes are tender on the inside and slightly crispy on the outside, about 30-45 minutes.